Sticking to seafood this weekend but don’t feel like scraping scales of the BBQ? Why not prep some Crumby Calamari, it’s inexpensive, healthy (probs not when fried) and very munchy. I lightened the taste with parsley and lemon zest for something a little more zingy. Fast and Easy so great if you’re entertaining a bunch of friends. BTW the pic above shows about half of what I cooked, but then again you can NEVER have enough crumby calamari.
Makes about 20
- 400g fresh calamari rings
- Salt and pepper, to season
- 1/2 cup gluten free plain flour, seasoned. Once again I like using Orgran.
- 2 tbs parsley, finley chopped
- 1 Egg & Splash of milk for wash, whisked
- 3/4 cup gluten free crumbs, love the mixed bag from the Lifestyle Bakery
- 3 lemons, zest only (you can reserve the rest to squeeze over the calamari once cooked if your wish)
- 300-400 ml vegetable oil (depending on the steepness of your pot/wok)
- Extra but not necessary: These go down well with a little aioli or seafood dressing if you have it around the house.
Line up three wee bowls for the crumbing factory line.
Bowl 1, add the flour and season with salt and pepper as well as the fresh parsley. In Bowl 2, add the egg wash and finally in Bowl 3, combine the lemon zest and bread crumbs.
Rinse your calamari rings and dry off with paper towel. Flour all of your calamari rings, shaking off the excess. Then, using one hand dunk the calamari ring one at a time into the egg wash bowl then transfer to the crumby bowl. Set aside crumbed calamari whilst you heat your oil.
Heat the oil to around 190 degrees C or 420 degrees F and cook your rings a few at a time ’til golden brown, should take no longer than 45 seconds. Drain on paper towel.
Season your rings with a little salt and drizzle with fresh lemon juice. And serve hot before they cool too much and rubberize. No one likes chewy seafood.
Handy Hint: Use Vegetable Oil or others like Sunflower or Canola. They have a higher burn point then Olive Oil and are better for cooking with.